Everyone loves barbecue, because the high temperature of the barbecue can cause Maillard reaction of the ingredients, making the ingredients charred outside, tender inside, and has a special flavor. Summer is here, and many food enthusiasts who love barbecues want to go barbecue outdoors with their three or five friends. There are many types of barbecue grills. From the perspective of fuel, there are those using charcoal, gas, electricity, ethanol, and wood. The most commonly used are charcoal, gas gril and electric oven. Everyone is relatively familiar with charcoal grills and electric grills. Today I mainly introduce gas grills.
There isn't an absolutely good grill for everyone. So before you buy, think about what you will be grilling, and then what the budget is. The best way is to keep an open mind, and then browse other user reviews on the e-commerce platform to find the option that suits you best.
Prices for barbecue grills vary widely. Good quality is definitely durable, but with the increase in price, the quality may not necessarily improve.
To choose a convenient one, external cleaning may not be important, but internal cleaning is important. Doing so may destroy food or cause oil fires.
Generally everyone needs a plate-sized oven area to grill a meal. If you have dual zones, multiply this area by two. Based on the number of people you need to receive, evaluate how big a barbecue grill you need.
The best ovens are treated with black matte steel. Thicker steel retains and distributes heat better than thin steel or aluminum. Don't buy a grill with paint because it can peel and peel. The powder coating is thicker and more durable. Enamel is another very good coating that is heat resistant. But fragile and easy to fall off.
Gas ovens can be divided into two categories: thermal convection heating and infrared heating. The dome of the gas oven reflects most of the convective heat back to the food surface. The outside of the food absorbs most of the heat from the bottom, and then transfers the heat into the food through heat conduction.
Hot convection grill:
Most gas ovens are hot convection. There is usually a heat spreader on the stove to protect it from dripping oil and to distribute heat more evenly. Most gas ovens use an inverted V-shaped metal plate as a heat spreader. The burner head and anti-drip protector can generate a small amount of infrared radiant heat and a large amount of convective heat.
Infrared gas oven:
The latest designs are increasingly making efficient use of plates made of ceramic and metal on top of gas burners. The metal plate absorbs heat and emits it by infrared. It can be hotter than ordinary thermal convection, reaching 260-371 degrees Celsius.
The air in the infrared oven will be less dry, meaning less moisture will evaporate on the food surface. In addition, the surface of the radiation is particularly close to the food, and the dripping juice can immediately burn and then directly affect the meat. This not only increases the flavor, but also does not catch fire. Unfortunately, it is difficult to create a dual zone setting on an infrared oven.
Gas tank or natural gas: You need to choose between the two, the most popular is liquefied propane. The use of natural gas needs to be fixed in one place. Natural gas comes home in a gaseous state, so it is more effective than propane in winter, and liquid propane must first be converted to gas.
Advantages of natural gas:
1. Only about 20% of the price
No need to charge
3. Don't use bad gas
Two ignition systems, electronic ignition and pressure ignition. In addition, to prevent the ignition system from malfunctioning, it is best to manually ignite the grill. If the igniter is broken, you can stuff it with a wood match or ignite. It occasionally breaks.
Electric cars are a great innovation, but electric grills are not. Generally, heat generated when a current is passed through a metal coil made of nickel and chromium alloys is used as a heat source. Although these manufacturers call them electronic barbecue grills. But there was no burning, no fire, no smoke, and it was really far-fetched to call barbecue.
A good gas oven must have at least 2 burners. This will establish a dual locale. With three or four burners, you can have hot, medium and low temperature zones. For most barbecues, it is best to hold the hand in front, so you can easily turn off one side to form an indirect barbecue area to slowly barbecue, then move the food to the direct heating area for high heat barbecue. And you can keep food in the indirect heating zone. The larger the grill surface, the greater the flexibility. You want to keep the heat balanced throughout the cooking surface. If the burners are too far apart from each other, hot and cold zones will appear. It is best to choose a high quality stainless steel or brass burner. Others, such as nickel burners, are prone to corrosion and cast iron burners are rusty.
Sear burner: Generally refers to a small part of the infrared radiation plate to amplify heat. It is best to buy an air oven with this infrared burner.
Even some expensive gas ovens have no lid. Without the lid, you will be very limited. Without a lid, thermal convection cannot be used. Some gas oven lids are made of two layers of metal with an air gap between the two layers to help retain heat.
Rotary grills: Many foods can benefit from rotary grills, such as turkey breasts, chunky roasts, and of course, whole chicken. Make sure the rotary motor can be stopped, and then use a thermometer to check completion.
The gas grill is easier to control and more convenient than the charcoal grill. Novices can use the gas grill to practice their hands first.